p. 119: Génoise: Due to the lower ratio of yolk to white in most eggs, we are now recommending to add an extra egg yolk (1 tablespoon plus 1/2 teaspoon (17 ml)|0.7 ounce|19 grams) to ensure a fine texture. Also it is important to use a non-GMO cornstarch to achieve a fine texture.

How to Convert Recipes in the UK Cake Bible to Bleached Cake Flour
When I originally revised The Cake Bible to the UK version, bleached cake flour referred to as self-raising, was available in the UK and commonwealth countries. This meant retesting and significantly revising the recipes for butter cakes as the flour already contained baking powder, and not necessarily the amount needed in the recipe, especially when baking soda was needed as well.

Since that time, bleached flour has become illegal in the UK and commonwealth countries making the UK version no longer useful for the cakes calling for self-raising flour.

For those of you who have the UK Cake Bible and have access to bleached cake flour, here are the conversions. Alternatively, you can treat unbleached flour by the "Kate Flour" method if you put Kate Flour into the search box.

Using Bleached Cake Flour Instead of Self-Raising and/or Plain Flour

For the volume cup measure, cake flour is always sifted into the cup and leveled off unless specified. These measures refer to US measuring cups with unbroken rims, so it will be different if using other types of cups and, in any case, best always to use weight rather than volume.

Caster sugar is the equivalent of superfine sugar

After much testing I now list the weight of 1 teaspoon of baking powder as 4.5 grams instead of 5 grams.

For the teaspoon measure either use US teaspoon measures or convert as follows:

1/4 teaspoon=1.2 ml

1/2 teaspoon=2.5 ml

1 teaspoon= 5 ml

1 tablespoon= 15 ml

These cakes are presented in the order in which they appear in the book. The only ones listed are the ones where self-raising flour was called for and is now being replaced by bleached cake flour and the addition of baking powder and in some cases other adjustments in sugar or butter are made.

Over the years, occasionally people have written to me telling me that their génoise comes out with a coarse texture and twice this has happened to me as well. It happened most recently when Woody and I were testing a 12 inch layer for an upcoming wedding cake.

The recipe had already been perfected 26 years ago in The Cake Bible, but I was curious to see if it would work with Wondra flour which I subsequently found to be easier to integrate into the batter and to result in a more tender génoise in a 9 inch layer. I also wanted to see what the flavor would be like with rose water syrup instead of a liqueur.

The batter filled the pan even more than usual and seemed to have more body but, to my dismay (actually horror), after about 10 minutes in the oven it started to collapse. On cooling and syruping, the resulting crumb was more toward cornbread than the usual fine texture.

My first thought was: "what would I say to a blogger who posted a question along the lines of: it always worked before so what went wrong? I would say: What did you do differently? And the answer was two things: I used a mixer with a different high speed from the Kitchen Aid on I usually use, and I replaced the cake flour/cornstarch mixture with the Wondra flour.

The change of mixer explained the difference in volume and why the cake collapsed. So Woody and I went on to make a second cake using the usual highest speed on the Kitchen Aid mixer. The cake did not collapse, but the texture was still coarse and the cake tasted unpleasantly eggy. More often than not, when the texture is off the flavor is also affected but eggy? The first matter to deal with was the texture.

We made a third 12 inch cake using the usual cake flour/cornstarch combination at the correct mixing speed and the cake again did not collapse, but the texture was still coarse and the flavor eggy.

I decided to reach out to my dearest friend and colleague, Lisa Yockelson. And sure enough, Lisa has been working on a recipe based on her own continuing research, which is why she understood my textural concerns immediately.

Lisa asked if the cornstarch was genetically-modified, as we were going over the ingredient list, only to isolate every detail. The answer was yes, so we considered the possibility that it might be part of the problem.

We had a long probing discussion at the end of which was a major part of the solution: Based on several years worth of research, Lisa has been adding an extra yolk to her 4 egg génois and using cake flour entirely. All cake flour made the biggest improvement, for it tenderizes the texture, adds delicacy to the finished "crumb," and refines the mouth-feel of the baked cake. In the end, in addition to a few other tweaks-in-the-works, Lisa has been using an extra egg yolk in a 4-egg génoise and 1 cup cake flour (sifted before measuring).

Coincidentally, I had mentioned to Woody at the start of making the first test génoise that since the proportion of egg yolks to whites is smaller than it had been in the past I wondered if this was going to have an effect on this cake. (Egg yolks have gotten smaller because the laying hens are now younger.)

We have found, when making cakes where the yolks and whites are separated, or where all yolks are used, to get the equivalent of what used to be 4 yolks, you may need to use as many as 6. Egg yolk provides natural lecithin which is a great emulsifier.. So I made yet another 12 inch génoise, but this time separating the 7 eggs and weighing the yolks and whites before combining them. I had to use a total of 9 yolks. I also replaced the cornstarch with equal weight cake flour Eureka: perfect texture. But once again I syruped the cake with the rose water syrup and it still tasted eggy.

Back to the drawing board for the flavor solution. I made a 4 egg, 9 inch by 2 inch génoise, and syruped it with the usual syrup containing 2 tablespoons of liqueur. The liqueur was barely discernable but neither was the eggy taste of the cake. In future I may add more liqueur to the syrup (and reduce the water proportionately). I reported this to Lisa who loved the idea!

I also decided not to point a finger at cornstarch unless I was certain it was part of the problem. So I made what I thought to be the final test (#6) with a 9 inch cake, using the correct amount of yolk but also the cake flour/cornstarch mixture. The results: acceptable but not as fine as using all cake flour. The right amount of yolk was the answer but not the whole answer.

Just to seal the deal, Woody decided that one more test was necessary: test #7 was for a 9 inch cake, using the correct amount of yolk with the cake flour/cornstarch mixture using non-GMO Rumford cornstarch. And that was the winner. Compared to the 100% cake flour génoise, it was 3/16 inch higher but what was more important is that the crumb was finer, more even, and softer.

Moral of the story:

Either weigh or measure the yolks and whites separately, or add one 1 yolk for every 4 eggs.

Add a minimum of 2 tablespoons of liqueur for a total of 3/4 cup/177ml syrup for the best flavor. 1/4 cup of liqueur will not be overpowering because a sponge-type cake does not hold the volatile liquid as effectively as a denser cake.

Note: I have found that eggs graded jumbo now have yolks that are the same size as eggs graded large used to be so I often choose them and freeze the extra egg white for another use.

Back in October, Marie Wolf and the Heavenly Bakers were having problems with the caramel topping on the Caramelized Pineapple Pudding Cakes. The caramel was either clinging to the molds upon unmolding or crystallizing in sheets on top of the pineapple. This had us perplexed so it was back to the kitchen for Woody to retest. We found that the stated temperature for the caramel was not high enough, which caused the caramel to perform as the Heavenly Bakers had reported. This resulted in a couple of revisions which we posted on the Book Errata/Corrections on October 25.

Marie suggested that it would be helpful to have a few photographs of the process. And Jenn, one of the Heavenly Bakers, came up with a great alternative way of reheating the pudding cakes on the cooktop instead of the oven.

Make the Caramel: It is necessary to have the caramel turn a deep amber at 350˚F/175˚C, followed by gently stirring in the butter.

Bake the Brioche Puddings: After baking and cooling the pudding cakes, refrigerate them for 6 hours to 12 hours. This will allow the caramel to dissolve slightly and the flavors will intensify.

When ready to serve, cover each mold or cup's top tightly with aluminum foil and reheat them in a water bath of simmering water. This can be done in the oven or on the cooktop.

Reheat the pudding cakes until an instant-read thermometer registers 160˚F/70˚C, or a skewer inserted into the center feels hot.

Unmold the Brioche Puddings: After inverting them onto serving plates, allow them to sit for 10 minutes before lifting off the molds.

Your pineapple pudding cakes should come out looking like our plated cake above, ready to garnish with the reserved juices and crème anglaise. Retesting the pudding cakes gave Woody the opportunity to bake the one recipe on which I had let him off the hook when making all the recipes for the original testing: the wonderful Classic Brioche bread. Snce he had never baked bread before, we let the supermarket furnish the bread. This time he baked the brioche with flying colors, and to Marie's and my approval.--not his first loaf, but that is another story for later this month.

This terrific recipe from Rose's Christmas Cookies has a small mistake that no one has noticed before. The reason, I think, is because 1 can of sweetened condensed milk used to be 15 ounces/430 grams so no one paid attention to the volume measure which was incorrectled listed as 1-2/3 cups whereas it should have been 1-1/3 cups.

But now 1 can is 14 ounces/200 grams which is actually 1-1/4 cups. This should be fine to use as it's only 4 teaspoons less but if manufacturers decide to shrink the can anymore we may all be in trouble for many beloved recipes!

pages 46, 176, & 402 White Chocolate Buttercream: When making the custard base, instead of bringing the temperature to 140°F/60°C, it should be 160°/71°C (this prevents the enzyme in the egg yolks from thinning the mixture after it is completed).

p. 96 Chocolate Banana Stud Cake, ...set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

p. 328 Baby Lemon Cheesecakes, ...set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Thanks to the Heavenly Bakers of the Heavenly Cake Bake Along, most of whom had trouble unmolding the caramel atop the Caramelized Pineapple Pudding Cakes, we have retested the recipe and have come up with some tweaks to make the unmolding much more reliable and effective. Changes are in bold.

Caramelized Pineapple Pudding Cakes

p. 342 Plan Ahead: The pudding cakes must be baked 6 up to 12 hours ahead

p. 344 Make the Caramel: ...allow it to boil undisturbed until it turns a deep amber...350°F/175°C.

p. 345 Bake the Brioche Pudding: Remove the puddings from the water bath. Let them cool on wire racks and refrigerate them for 6 up to 12 hours.

Unmold the Brioche Puddings: ...invert the puddings onto serving plates. Allow them to sit for 10 minutes before lifting off the molds.

The Cake BIble is soon going into its 49th printing. For those of you who have early editions, please note the following correction on the bottom of the chart on page 490:
the 13 x 9-inch rectangle should bake 35 to 45 minutes and the 18 x 12-inch rectangle should bake 40 to 50 minutes.

When the Cake Bible was published over 23 years ago, 2-inch high cake pans were almost impossible to find so several of the layer cakes were created for the then commonly available 1-1/2 inch high pans.

Now that the 1-1/2 inch high pans are harder to find than 2-inch high pans, in the newer printings of The Cake Bible, when using these 2 inch high pans I recommended either to do 2/3 the recipe for 1 layer or 1-1/3 times the recipe for 2 layers.

As higher pans require proportionately less leavening (leavening weakens structure) it is also advisable to decrease the baking powder by 1/8 teaspoon for 1 layer and 1/4 teaspoon for 2 layers.

The Golden Butter Cream Cake on page 34 has a better appearance if lowering the baking powder to 1-1/8 teaspoon instead of 1-1/4 teaspoon. It will prevent the slight dip in the center.

The Triple Layer Devil's Food Cake on page 62 was created for (3) 1-1/2 inch high pans and works best in that height pan. ( It is not enough batter for (3) 2-inch high pans so it will not bake well and it is too much batter for (2) 2-inch high pans. Woody and I have done upwards of 12 tests trying to adjust the batter and discovered in the process that even if filling the pans less full, the layers were still too low at the sides and too domed in the middle.)We have come up with two viable solutions if you only have 2 inch high pans:

Either make the Devil's Food Cake in Rose's Heavenly Cakes that was adapted for 2-inch high pans with the addition of bitter chocolate and creme fraiche, or make the original batter as follows:

Hot Fudge page 88: Keep the "moderate boil" between 215˚F/102˚C and 220˚F/104˚C, using an instant-read thermometer to check the temperature. You can use either volume or weight to determine when it is reduced to two-thirds (6.7 ounces/190 grams). Weight is preferable as to check the volume it is necessary to pour the mixture into a glass measure and then back into the pot several times until it reaches the correct volume (2/3 cup). It will take 20 to 30 minutes depending on the size and material of the saucepan

The Lemon Chiffon page 157 change the words baking powder to baking soda (as it is on the chart)

To ensure that all of the gelatin dissolves and offers a firm texture to the Bavarian filling, it is best to soften it in 4 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.

Three-Tier Chocolate Butter Wedding Cake pages 486 and 487

For the 6 and 9-inch layers, change the butter to 2 cups/16 ounces/454 grams

For the 12-inch layers, change the butter to 2-3/4 cups/18.6 ounces/530 grams

This will give the cake more moistness. (Note: with either amount of butter, this cakes domes about a half an inch so will need to be leveled using a long serrated knife.)

A Better Banana Cake For those of you like me, who love the flavor butter gives to the Cordon Rose Banana Cake on page 69, but also loves the moister texture of the banana cake in the new book Rose's Heavenly Cakes, we have worked out a perfect compromise: Use only 8 tablespoons/4 ounces/113 grams of butter and add 2 tablespoons/1 ounce/27 grams canola or safflower oil to the butter when mixing. The cake will also be about 1/8" higher than the original.

On the master chart for butter cakes on page 490, Level 6 the rectangular pans make only one layer.
also baking time should be reversed, i.e. 35 to 45 minutes for the 13 by 9 inch rectangle, 40 to 50 minutes for the 18 by 12 inch rectangle.

Below are postings for each cookbook with corrections, additions, or changes in bold.

If you have later printings of the books that are still in print, these changes may already be made. And if you want to refer back to these postings simply go to the errata listing in the left hand column of the blog and they will all be there.

I thank those of you who have encouraged me to offer this on the blog. Fortunately I have kept files with each page that has a change, all of which were submitted to the various publishers, so it was much easier to be able to round them up to post.

p. 33 in the chart, 2 large eggs/3.5 ounces
Coulibiac p 109 is so good it may serve only 12!
p 98 add Note: The ancient Chinese technique of brining shrimp does wonders to improve the flavor and texture of shrimp that has been frozen. It works particularly well in this dish because the infused slight saltiness it gives the shrimp plays well against the tangy sweetness of the sauce.
To brine the 1 pound of unshelled shrimp: In a small bowl stir until dissolved: 1/4 cup of salt (preferably sea salt), 1/4 cup of sugar, and 1 cup of boiling water. Pour this mixture into a larger bowl and add 3 cups of cold water, a few handfuls of ice cubes, and the shrimp. Refrigerate for 2 hours. Drain and rinse well under cold running water. Peel and proceed as above but eliminate the salt from the marinade.
p 114 Whisk in the cayenne pepper and lemon juice. Whisk about 2 tablespoons of this hot mixture into the yolks and then whisk the yolk mixture back in the hot mixture. Continue cooking for 30 seconds, whisking rapidly. (Cross out The sauce will be very thick as it will thicken but not to this consistency.)
p 117 Insert before Preheat the Oven:
To Complete Final Assembly up to 6 1/2 hours ahead of baking:
Make the coulibiac, wrapping it in brioche as directed. Transfer it to a buttered baking sheet but do not glaze and decorate until shortly before baking. Refrigerate the remaining glaze and the pastry decorations.
Wrap the buttered foil band around the sides of the coulibiac and tie with the cord. Fold down the excess foil and place a piece of plastic wrap sprayed lightly with vegetable shortening directly on the surface of the dough. Refrigerate for up to 6 hours.
Thirty minutes before baking, remove the coulibiac from the refrigerator and fold the foil back up to its original position. Cut out the steam vents, glaze and decorate.
p 145 ..Wrap the wings loosely with foil. If crisp skin is desired, brush with oil.
p 234 …(the batter will come 1 inch from the top) run a small metal spatula or knife through the batter to prevent air pockets
p 312 Change baking time to 20 to 30 minutes. Insert after…lift out the brownies: Wrap well and chill for at least 1 hour.

p 109, Pistachio Pavés butter/1 cup
p 125 decrease sugar to 1/2 cup/3/5 ounces/100 grams and make only 6 instead of 8
p 139 …In a 3-quart bowl, whisk together the reserved sun dried tomato oil….Add the pasta and drained beansp 183 in the chart, golden refiner’s syrup/15 ounces/425 grams
p 253 in the chart, 3 celery ribs…/7 ounces/200 grams
p 256 ditto
p 141 in the chart, 1 medium mild-flavored onion
p 185 (The capacity of the pan should be 9 cups)
p 247 in the chart: use half milk/half heavy cream
p 249…Sprinkle the crème anglaise with 1/2 pint of the raspberries
under Refrigerate a mixing bowl…cross out In a small bowl place the raspberry jam and whisk in the Chambord or water and replace it with: In a 2 cup heat-proof measure, place the raspberry jam and microwave on high power for 5 minutes or until reduced to 3 fluid ounces (6 tablespoons). Or simmer on low heat in a small heavy sauce pan, stirring often. Set aside to cool completely.
p 213 in the chart…Idaho potatoes, peeled
in the footnote…,use the coarse shredding holes…
By the way, if the potatoes are too dry when frying them, cover them for the first part of the frying.
p 197 in the chart, water 8 liquid cups

p 310 ....For an 8-cup loaf, roll a scant cup (7 ounces not 7.5)
p 318 ...form a rectangle about 12 by 39 inches...cut it into two long pieces (each will be 6 by 39 inches)

Missing Text on Page 198 Pâte à Picnique

In a mixer bowl, beat together the butter, sugar and salt until well-mixed.

Add the flour and mix on low speed until the flour is incorporated and the mixture crumbly.

Beat in the milk and egg mixture just until incorporated.

Add the cocoa, almonds and optional cinnamon and mix well. Form the dough into a disc, wrap with plastic, and allow it to rest in a cool place for at least 1 hour.

Roll out the dough 1/8" to 3/16" thick between sheets of plastic wrap. Cut out round discs and place them on the prepared cookie sheets at least 1-inch apart. (Re roll the scraps.) Bake for 10 minutes or until set. Remove to racks and cool. Sandwich together with the ganache.

p 3 don't use a food processor to pulverize the sour balls as it may damage the container and blades
p 17 Electric Mixer Method: ...On low speed, gradually add the flour, salt, and the grated almonds...
p 45 Equipment:...fine shredding disc
p 55 under Wedge-Shaped Shortbread, cross out Decrease the butter to 1 cup (8 ounces/227 grams) and under Smart Cookie cross out the reference to cookies require slightly more butter...
p 89 Smart Cookie: just before When rolling the balls of dough insert:
If you flour your hands before rolling the balls of dough, the cookies will be rounder, as show in the picture. If you don't flour hour hands the cookies will have more almonds adhere to them but will be flatter.p 94 under Food Processor Method...Remove half the nuts (about 2/3 cup)..
p 100 under Caramel Topping...to avoid spattering. Lumps will form but they will dissolve with further cooking.
p109 in the chart, 1 large egg white 1 ounce/30 grams
p117 David's Dreambars, in the chart, sweetened condensed milk 1 can/1-1/4 cups/14 ounces/200 grams should be 400 grams (note 1 can used to be 15 ounces/430 grams)
p 141 in the chart, 1 egg/1.75 ounces/50 gramsp 163 increase the butter to 10 tablespoons/5 ounces/142 grams
Bake for about 30 to 40 minutes
p 166 in the chart, increase the butter to 10 tablespoons/5 ounces/142 grams, the powdered sugar to 1/3 cup/1.25 ounces/38 grams, and the granulated sugar to 1/3 cup/2.25 ounces/66 gramsunder For Both Methods:...cross out ...At first the dough will be dry and crumbly, but the heat of your hands quickly makes it blissfully soft and supple....Bake for 45 minutes.
p 167 in the chart: zest from 1 large orange,
p194 Steeple...Cut the 4 quatrefoil
p 197 quatrefoil (not quartrefoil)

The following is the partial list of errors and corrections from The Pie and Pastry Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.

Blind baking (prebaking) flaky pie crust, page 19, For the most even baking, set the tart pan or pie plate on a preheated baking stone or baking sheet. After removing the weights start checking for doneness after the first 3 minutes.

weight of sugar for the Crumb Crust for a 10-Inch Pie on page 69, it should be 0.6 ounce/17 grams.

Clarification of when to add the cranberry purée (people have asked when does the purée get added)
In the Custard Filling for the CRANBERRY CHIFFON PIEon page 152,the cranberry purée is strained into the bowl with the sieve set over it to receive the custard. They are then stirred together.

In the Fruit Turnovers on page 135, the unsalted butter is 1 tablespoon but the weight is 0.5 ounce/14 grams. on page 137, for the Mini-Turnovers, roll each piece of dough large enough to cut a 4 inch circle.

In the Custard Filling for the GINGERY PEAR CHIFFON TART on page 164, To ensure that all of the gelatin dissolves and offers a firm texture to the filling, it is best to soften it in 2 to 3 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.

In the LEMON MERINGUE PIE on page 178 under "make the filling," do not use a double boiler and be sure to bring the egg mixture to full boil to ensure that it will thicken properly.

In the CHOCOLATE CREAM PIE on page 204 under "make the filling," it should read remaining 2 3/4 cups of milk.

In the APRICOT-CHEESECAKE TART on page 208, in the chart, the yolks should be 1.3 ounces/36 grams. On page 209, Add the crème fraîche or the cream, egg yolks, and remaining white.

In the FIG TART WITH MASCARPONE CREAM on page 211, the Marsala should be 1 to 2 tablespoons/0.5 to 1 ounce/14 to 28 grams.

In the CHOCOLATE OBLIVION TARTLETS on page 308, the amount for the eggs should be only 3 eggs/5.2 ounces/150 grams.

In the Hungarian Poppyseed Strudel on page 403, proof the yeast with 1/2 teaspoons of sugar not 1 teaspoon of sugar.

In the CRÈME BRULÉE CUSTARD on page 440 , the filling is 2 3/4 cups.

In the BRANDIED RAISINS on page 514, the cognac is 1/2 liquid cup.

In the PASTRY CREAM on page 560,the 2 cups of half and half weigh 17ounces/484 grams.

The following changes are in current printing (3). The printing number is on the copyright page. It is a row of numbers and the lowest one is the printing of the book. For those who have earlier printings ADD:
Note: I have found that it is best to apply the foil ring to the protect the edges of the pie crust from the beginning of baking.p 321 on the chart for peanut butter mousse pie tiered, filling should be 1/3 cup, 2/3 cup, 1 3/4 cups, 2 1/2 cups, 3 1/4 cups, 4 1/4 cups, 4 3/4 cups
page 84 flaky cream cheese pie crust for a two-crust pie
p 594 in the chart: 2 12-ounce bags
p 131 The liquid will be about 1/3 cup....Cool the pie...(Brush the exposed cranberries with golden syrup to keep them moist and shiny.)
p 140 ...spread rounded 1/2 teaspoons(not tablespoons) of Apricot Lekvar...
p 19 4th line from the top: ...bake for 20 minutes (15 minutes for a 4 1/4 inch pielet)...Return the shell to the oven for 5 to 10 minute more (3 to 5 minutes for a 4 1/4 inch pielet)...
p 77 The second chart "The Amount of Cornstarch and Sugar for 4 cups of Fruit": the sugar for 1 cup of cherry should be 200 grams (7 ounces)
p 89 and 592 for the streusel (crumb) topping, for a crisper topping melt the butter before adding it.
p 260 ...very thin lemon slices that have been simmered, covered, for 20 minutes in 1/3 cup sugar dissolved in 1/3 cup water,...p 262 under Pointers...If a 3 inch pear is available, poach it along with the other pears, slice it and place it in the center. During baking, the pears will shrink making space e for it.
p 287 roll the pastry to a circle roughly 16 inches in diameter. Using a pizza wheel or cardboard template and a sharp knife trim it so that the edges are even. It should be 15 to 15 1/2 inches....Scatter the cranberry mixture evenly over the dough, covering a 12-inch area...
p.294 Gâteau Basque: Add about 1 tablespoon of cream to the yolk and vanilla. After mixing the dough pinch it together and it if still crumbly and won't hold together add a tiny bit more cream. Change baking temperature to 325˚F.
p.421 just before store...1 day before completing the last 2 turns for a total of 6 turns.caramelize the topping or protect the edges of the pastry with foil rings...

I am planning on making the chocolate butter wedding cake for a friend's wedding next weekend. Your chocolate base cake formula appears to have more butter (530 grams butter for 12 inch layers or 75.67 grams x rose factor 7) that the 3-tier chcolate butter cake to serve 150 (400 grams butter for 12 inch layers) although the other ingredients are the same. Could you please advise what is the correct amount of butter to use?

Rose Reply
You're right! Originally I made the cake just as it appears on page 486-487 but decided to add more butter to make it more moist. You could instead just add a little syrup.
I changed it in the base but forgot to change it on the larger recipe. If you opt to go with the higher butter it would be 16 oz./454 grams for the two 6 & 9 inch layers and 18.5 ounces/525 grams for the two twelve inch layers.
Do let me know what you decide to do! Either way it will be delicious and chocolatey!

In the crisper flat bialy variation on page 165, Matthew suggests using 1 teaspoon of poppy seeds per bialy or a total of 2 tablespoons/18 grams.

In the PRETZEL BREAD on page 172, step #2..Empty the dough onto a counter and shape it into a ball. Let it sit covered for 1 hour (it will relax and spread out slightly). Divide it into 4 pieces, divide each piece into 3 (total 12 pieces--about 1.3 ounces/33 grams each) and roll each into a ball. Shape each ball into a tapered 4-inch little football,, 1-inch wide in the middle.

In the DUTCH BABY on page 182, Hand Method, after "slowly beat in" add the words milk before "the eggs."

In the ROSEMARY FOCACCIA SHEET on page 205, it may take longer than 20 minutes to form a ball. For the airiest texture and largest holes, allow the dough to double for the final rise and deeply dimple the dough with wet or oiled fingertips just before baking.

In the BUTTER-DIPPED DINNER ROLLS on page 249, the yield is correct as 12 rolls and the dough for each should weigh about 50 grams; page 254, if not using dry milk you can replace the water with 3/4 cup plus 2 tablespoons of milk.

In the Velvety Buckwheat Bread on page 308, replace the water with 3/4 cup plus 1 tablespoon/6.7 ounces/192 grams of the water and 3/4 cup/6.5 ounces/182 grams sour cream.

In the RYE BREAD recipe on page 326, on the flour mixture chart, the 2 1/4 cups bread flour weigh 12.3 ounces / 351 grams, and step #2: eliminate the words 'rye flour.' (Rye flour is used only in the sponge on page 325.)

In the PUMPERNICKEL BREAD recipe on page 333, the oven is preheated at 400°F but then should be lowered to 375°F.

In BRINNA'S PUGLIESE on page 347, the water should be 6 tablespoons (not teaspoons). In the GOLDEN SEMOLINA TORPEDO on page 366, step #2: ...whisk together ALL BUT 1/4 cup of the durum flour.

In PUGLIESE on page 363, step #5...until it has increased by about 1 1/2 times, 1 to 1 1/2 hours.

In the PROSCIUTTO RING on page 371, the bread will weigh 1 1/2 pounds/690 grams and in the chart, the meat mixture should be 1 1/2 cups/6 ounces/170 grams.

in THE BEER BREAD on page 376, under the mixer method, it should read: if it is too sticky add in a little flour...

in THE TEN GRAIN TORPEDO on page 396, step #4...knead for 7 minutes. The dough will be dry.

in THE ALMOND FIG BREAD on page 412 There have been some questions about the weight of 75 grams for the coarsley chopped slivered or whole almonds. It is correct. The volume, however is a little under 1 cup. It will not hurt, however to use 1 cup.

in all the SOURDOUGH RECIPES: What I should have written was: If making bread the next day, or if starting to increase the starter the next day instead of if baking....the rational here is that if you, for example, have a weekly schedule of feeding the starter every Monday, but you don't want to start increasing the starter for bread baking until Tuesday so you can bake on Wednesday, you need to let it sit for 2 hours after feeding it and then refrigerate it until Tuesday when you start the increasing process. (All this is far easier to do than to put in to words!)

in the SOURDOUGH RYE on page 453, you will be increasing the starter by 4 times, from 25 grams to 100 grams.

In the SOURDOUGH RYE on page 454, Hand Method, use the same amount of starter as is on the chart above (1 1/2 cups).

In the SOURDOUGH PUMPERNICKEL on page 462 (Mixer Method and Hand Method) use the same amount of starter as is on the chart on page 461 (1 cup plus 2 tablespoons).
on page 463, step 7, oven temperature should be 400°F, and on page 464 step 8 lower it to 375°F. If using sesame seeds, add them after the glaze.

In the SOURDOUGH WHEAT BREAD SEEDS on page 468, after the first paragraph add: "Cover tightly and allow it to sit at room temperature 8 to 12 hours. It will have puffed slightly. Proceed to step 2.
At step 2 add the words "That night..."
At step 4 on the following page add the words "The next morning"

in the PANETTONE on page 513, use only 1/4 teaspoon of fiori di Sicilia (the 1/2 teaspoon listed in the earlier printings is just a bit too intense)

In the CHALLAH on page 517, when making the sponge add the yeast listed in the ingredients.
In all breads, when making a starter that you plan to have sit for more than 4 hours, refrigerate it after the first hour at room temperature.

CANADIAN FLOUR: Canadian unbleached all-purpose and Canadian bread flour perform well in my yeast bread recipes. For quick breads using butter, however, it is necessary to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling. For more information or specific questions regarding Canadian flour/brands and baking, you can contact editors@betterbaking.com

In the Ingredient Section for Weights on page 572, the listing for dry milk refers to King Arthur's special dry milk at 10 grams per 1 tablespoon. Instant dry milk is only 4 grams per tablespoon. If using instant dry milk instead of King Arthur's use double the volume.